Spinach Stuffed Tomatoes

Directions

1. 1
   Cut top off of each tomato and scoop out inside (be sure not to puncture bottom of tomato).
2. 2
   Cook frozen spinach as directed on package.
3. 3
   Cool spinach and squeeze all excess water.
4. 4
   (I find it easier to squeeze through paper towels until no more moisture is present.)
5. 5
   Combine spinach, VELVEETA, onion powder and garlic powder.
6. 6
   Spoon into tomatoes.
7. 7
   Top with crushed crackers.
8. 8
   Bake at 400F for 20 to 25 minutes.
9. 9
   This recipe is a great side dish with chicken or steak.
10. 10
    Makes 4 servings.
11. 11
    Variation: Prepare as directed, substituting VELVEETA Pasteurized Process Cheese Spread for Mexican VELVEETA and adding about 1/4 cup chopped jalapeno peppers.